Elote-Style Fresh Corn Breakfast Tacos with Avocado Crema

Elote, Mexico's iconic street corn, inspires these morning tacos with charred kernels, cotija, and chili. Soft scrambled eggs tuck into warm corn tortillas with a bright avocado-lime crema for a playful breakfast twist.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 20g protein
• 42g carbs
• 24g fat
• 6g fiber

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Ingredients

• 2 cups fresh corn kernels
• 6 large eggs
• 8 corn tortillas
• 1/2 cup cotija cheese
• 1 ripe avocado
• 1/3 cup sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup fresh cilantro
• 2 Tbsp unsalted butter
• 3/4 tsp kosher salt
• 1 Tbsp neutral oil
• 1 sliced jalapeño

Instructions

1. 1Make the avocado crema first: scoop the avocado into a bowl, mash with sour cream, juice of one lime, salt, and half the cilantro until smooth and spoonable. Set aside.
2. 2Heat a large skillet over medium-high and add oil. Add corn kernels and cook undisturbed for 2 minutes, then stir and continue until deeply charred in spots, about 4 minutes total. Season with chili powder, smoked paprika, and salt; transfer to a bowl.
3. 3Wipe the skillet, reduce heat to medium, and melt the butter. Whisk the eggs with a splash of water and remaining salt, pour in, and scramble gently until just set but still glossy, 2 to 3 minutes.
4. 4Warm the tortillas in a dry skillet or directly over a gas flame for 20 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel.
5. 5Build each taco: smear avocado crema on a warm tortilla, add a spoonful of soft eggs, then a generous pile of charred elote corn.
6. 6Crumble cotija over the top, add sliced jalapeño, remaining cilantro, and a squeeze of the second lime. Dust with an extra pinch of chili powder if desired.
7. 7Serve two tacos per person right away while the corn is still hot and the tortillas are soft. Perfect grab-and-go for back-to-school mornings.